Oral Allergy Syndrome Friendly German Chocolate Cake with Coconut-Pecan Frosting
Total time3 hr
Prep time45 min
Cook time45 min
4.9(14)
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Learn more →Ingredients
12 servings
For the cake
- 2 oz (56g) sweet baking chocolate, roughly chopped
- ½ cup boiling water
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
For the frosting
- 1 can (12 oz) evaporated milk
- 1 ½ cups granulated sugar
- ¾ cup (1 ½ sticks) unsalted butter, cut into pieces
- 4 large egg yolks
- 1 tsp vanilla extract
- 2 ⅔ cups sweetened shredded coconut
- 1 ½ cups pecan halves, toasted and roughly chopped
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
Place the chopped sweet baking chocolate in a small heatproof bowl and pour the boiling water over it. Stir until the chocolate is fully melted and smooth, then set aside to cool to room temperature.
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